Natural Living Cuisine

Creamy Guacamole

January 13th, 2008 | by Ingrid

PREP: 5 Minutes TOTAL: 8 Minutes  

YEILDS: about 2 cups

Serve with crisp fresh vegetables, dehydrated chips or as a topping on a mexican inspired salad. I made Corn Cakes to accompany this dip. The flavors of the corn cake and guacamole blend well together.

1/2 cup tightly packed cilantro leaves
1 scallion, cut in 1-inch pieces
1 large garlic clove, peeled
1 medium jalapeno pepper, halved and seeded
3 medium avocados, ripe
3 tablespoon lemon or lime juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Pinch of cumin
1 medium tomato

Place cilantro, scallion, garlic, and jalapeno pepper in food processor. Pulse until minced. Scrape down work bowl then add avocados, lemon or lime juice, chili powder, sea salt and cumin. Process until smooth or to desired consistency. Add tomatoes and pulse a few times, until tomatoes are finely chopped. Enjoy!

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Tools

• Food Processor
• Cutting board
• Knife